Allow muffins to cool in pan for three minutes. Turn muffins out onto a wire rack to finish cooling. Store muffins on the counter, covered, for up to three days. Cooled muffins freeze well for up to six weeks.

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About the Author

Despite being born with life-threatening food-allergies, Elizabeth graduated from the Culinary Institute of America. Today Elizabeth develops delicious and creative recipes for the food allergic and gluten-free communities through her site GlutenFreeBaking.com, cooking classes, and regular radio and television appearances. She is the author of two cookbooks: Easy Gluten-Free Baking andHow to Cook Gluten-Free. And the host of the Cook Bliss podcast